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Cream and caramel cake

Cream and caramel cake


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Wheat.

Separate the egg whites from the yolks.

Mix the egg whites with the salt then gradually add the sugar and mix until completely diluted.

Rub the yolks with oil and water and add egg whites.

Sift flour mixed with starch and baking powder. Add them over the eggs and lightly incorporate with a spatula.

Preheat the oven.

Wallpaper a cake form (or pan) with a diameter of 20 cm with baking paper, pour the composition and level.

Put the tray in the oven, over low heat, and bake for 35--40 minutes (do the toothpick test)

ps. the countertop is so nice! So airy and fluffy!

Caramel.

Put the sugar together with the water in a double-bottomed bowl, to boil.

Boil until it becomes amber, remove from the heat a little and pour the whipped cream. Put back on the heat and cook for another 3-4 minutes.

Add the butter, let it melt and turn off the heat.

After it cools down, add the blender for a minute. (We can skip this step and sneak in, as Mona says).

Let it cool.

Whipped cream.

Put in a bowl the whipped cream together with the cream and sugar.

We start mixing, first at stage 1, for a minute, then we increase the speed and mix until we get the desired consistency (we test with our finger :)))).

Add the vanilla and you're done.

Syrup.

Caramelize the sugar. Turn off with cold water, let it boil until it boils a few times.

Racim.

Assembly

We cut the worktop in three.

We place the first top, we syrup it (not hard, it syrups a lot from the whipped cream) and we put 1/3 of the amount of whipped cream.

Then we put caramel with the help of a spoon and let it flow "carelessly" :)))

Not all caramel is needed. Keep the rest in the refrigerator.

Place the second top, syrup, add 1/3 whipped cream and caramel and place the last top that you syrup.

Cover the cake with whipped cream, line the walls with chocolate hazelnuts and garnish.

Thank you very much, Mona.



How to make this cake with burnt sugar cream and mascarpone & # 8211 Maria Cake?

How to prepare the pandispan top with vanilla?

I separated the eggs and put the egg whites in a bowl so I could mix them. Over the egg whites in the bowl I added a drop of salt and I started beating them with the mixer, at high speed. When a hard foam formed I started to add caster sugar in the rain - in 2 stages. Also now I put vanilla (vanilla sugar or pod core). I continued beating the foam until it became dense and shiny and I saw that the caster sugar dissolved. Then I added all the yolks at once and mixed briefly (30 seconds) until they were well incorporated into the foam. No more mixer!

The last step will be done with a spatula or spoon. I sifted the flour directly over the bowl with foam and incorporated it with the spatula, with light movements from top to bottom (I did not mix circularly). Details on how to make vanilla pandispan can be found here.

Bake the cake top in the preheated oven at 170 ° C for 25 minutes. The toothpick is tested.

After baking, turn the mold over on a wire rack and leave to cool.

How to prepare burnt sugar cream?

While the top is baking, prepare the burnt sugar cream. In the mixer bowl I broke the 8 eggs. I added sugar, salt and vanilla and mixed everything for 2-3 minutes. I gradually added the cold milk and thinned the composition.

In a cake form also 26 cm wrapped with several layers of aluminum foil I poured the melted burnt sugar. Over this layer of lightly cooled sugar I then poured the composition with eggs.

As soon as I took the top out of the oven, I put the burnt sugar cream in the oven, the form being placed in a tray with water (bain Marie). Detailed explanations of burnt sugar cream can be found here.

How to make vanilla mascarpone cream?

I separated the yolks and placed them in a bowl with the sugar, a pinch of salt and starch and beat lightly with the mixer. When the milk got hot, I poured it in a thin strand over the yolk mixture with sugar and starch and mixed everything well with the whisk. I poured the contents of the bowl back into the pot and put it on low heat. I stirred continuously until it started to boil and thicken.

I took the cream off the fire, wrapped it in transparent food foil and put it in the fridge for a few hours. After it cooled, I mixed the cream with the mascarpone, mixing lightly and then with a spatula I incorporated the whipped cream. You can find this recipe in more detail here.

I left it to cool and then let it cool for at least 4-6 hours. In another bowl I placed the thickened vanilla cream and mixed it for 1 minute to make it creamy again. Over it I first added mascarpone and mixed a little to incorporate well and then whipped cream. I gently embedded the latter with a spatula (not with the mixer).

How to make crispy (grilled, nougatine) almonds and pistachios?

Chop the cleaned pistachios and the almonds cut from the knife. In a non-stick pan, put the caramelized sugar until golden, without burning. Add the almonds and pistachios and then take them out on baking paper or on a tray greased with a little oil. After it has cooled completely, chop it with a knife, without crushing it excessively.


Preparation Banana and caramel cake:

Banana top:

Eggs and a pinch of salt are mixed in a bowl until they triple in volume. Add the sugar and vanilla essence and mix well until the eggs become like a cream. Then add in turn the oil, the bananas mashed with a fork and the flour mixed with the baking powder.

The composition is divided into 3 equal parts and bake 3 separate countertops, in a tray 18 cm in diameter, lined with baking paper. Bake each top over medium heat (150 degrees electric oven with ventilation) for about 20 minutes. Remove the tops on a grill and leave to cool with the baking paper.

Cocoa top:

The partially melted butter is mixed with the sugar and a pinch of salt until it becomes creamy. Then add eggs one at a time, mixing well after each, milk, vanilla essence and yogurt. At the end, sift flour, cocoa and baking powder into the bowl. Mix well until the composition becomes homogeneous. This will have the consistency of a thicker cream.

The composition for the countertop is divided into 3 parts and we will bake 3 separate countertops, in an 18 cm diameter tray, lined with baking paper. The baked countertops are removed on a grill and left to cool with the baking paper.

Caramel cream with mascarpone:

In a bowl, mix the Delatte caramel cream with the mascarpone. Mix well until smooth.

Separately, mix the whipped cream. When it has started to take on consistency, add the sugar and mix until it becomes firm and fluffy. Then incorporate it, in 2-3 tranches, in caramel cream with mascarpone.

The cream is divided into 6 equal parts.

Caramel sauce:

Put the Delatte caramel cream in a bowl and heat it on a steam bath or in the microwave. Then add the whipped cream, little by little, until the sauce reaches the desired consistency. But be careful not to thin too much because it will flow between the countertops.

From this sauce we put aside 2 tablespoons, we will use for decoration.

We assemble the cake on a plate. We alternate the tops, one with bananas & one with cocoa and between them a part of caramel cream with mascarpone and 2 tablespoons of caramel sauce. With the last part of the cream, dress the cake. Finish with the remaining caramel sauce (thin even more with whipped cream) and a few slices of banana.

Let cool until ready to serve.

RECIPE IN PICTURES

I recommend you to try the Cake with mascarpone cream and caramel (recipe here)

For more recommendations I am waiting for you on the Facebook page (HERE)


How to make this cake with burnt sugar cream and mascarpone & # 8211 Maria Cake?

How to prepare the pandispan top with vanilla?

I separated the eggs and put the egg whites in a bowl so I could mix them. Over the egg whites in the bowl I added a drop of salt and I started to beat them with the mixer, at high speed. When a hard foam formed I started to add caster sugar in the rain - in 2 stages. Also now I put vanilla (vanilla sugar or pod core). I continued beating the foam until it became dense and shiny and I saw that the caster sugar dissolved. Then I added all the yolks at once and mixed briefly (30 seconds) until they were well incorporated into the foam. No more mixer!

The last step will be done with a spatula or spoon. I sifted the flour directly over the bowl with foam and incorporated it with the spatula, with light movements from top to bottom (I did not mix circularly). Details on how to make vanilla pandispan can be found here.

Bake the cake top in the preheated oven at 170 ° C for 25 minutes. The toothpick is tested.

After baking, turn the mold over on a wire rack and leave to cool.

How to prepare burnt sugar cream?

While the top is baking, prepare the burnt sugar cream. In the mixer bowl I broke the 8 eggs. I added sugar, salt and vanilla and mixed everything for 2-3 minutes. I gradually added the cold milk and thinned the composition.

In a cake form also 26 cm wrapped with several layers of aluminum foil I poured the melted burnt sugar. Over this layer of lightly cooled sugar I then poured the composition with eggs.

As soon as I took the top out of the oven, I put the burnt sugar cream in the oven, the form being placed in a tray with water (bain Marie). Detailed explanations of burnt sugar cream can be found here.

How to make vanilla mascarpone cream?

I separated the yolks and placed them in a bowl with the sugar, a pinch of salt and starch and beat lightly with the mixer. When the milk got hot, I poured it in a thin strand over the yolk mixture with sugar and starch and mixed everything well with the whisk. I poured the contents of the bowl back into the pot and put it on low heat. I stirred continuously until it started to boil and thicken.

I took the cream off the fire, wrapped it in transparent food foil and put it in the fridge for a few hours. After it cooled, I mixed the cream with the mascarpone, mixing lightly and then with a spatula I incorporated the whipped cream. You can find this recipe in more detail here.

I left it to cool and then let it cool for at least 4-6 hours. In another bowl I placed the thickened vanilla cream and mixed it for 1 minute to make it creamy again. Over it I first added mascarpone and mixed a little to incorporate well and then whipped cream. I gently embedded the latter with a spatula (not with the mixer).

How to make crispy (grilled, nougatine) almonds and pistachios?

Chop the cleaned pistachios and the almonds cut from the knife. In a non-stick pan, put the caramelized sugar until golden, without burning. Add the almonds and pistachios and then take them out on baking paper or on a tray greased with a little oil. After it has cooled completely, chop it with a knife, without crushing it excessively.


BANOFFEE & # 8211 CAKE WITH BANANAS AND CARAMEL

The irresistible and inseparable combination of bananas and caramel is well-known, so the idea of ​​a Banoffee cake that will delight our taste and successfully crown a real holiday worthy of a tailor-made cake, was very inspired if I take into account the fact that devoured with unspeakable pleasure by all the guests at the anniversary of a special person.

I've never prepared it before, I admit, that's why I started thinking that whoever originally called Banoffee pie using this successful combination was not mistaken, and my original Banoffee cake recipe with bananas and caramel was completed with a thick walnut top syruped with coffee and a cream that was intended to be extremely delicate by combining mascarpone with whipped cream and caramel, not being as sweet and heavy as you would expect.

I recommend that you prepare it on any occasion, but especially to share it with friends who will not hesitate to praise and truly appreciate this delicious recipe with an unparalleled taste and flavor.

Ingredient:

For the countertop:

  • 250 gr. butter
  • 250 gr. sugar
  • 8 eggs
  • 1 banana
  • 100 ml. espresso
  • 250 gr. flour
  • 1 teaspoon lemon peel
  • 125 gr. chopped walnuts
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda

For the cream:

  • 150 brown sugar
  • 3 tablespoons water
  • 450 ml. whipped cream
  • 3 yolks
  • 150 butter
  • 1 teaspoon vanilla essence
  • 250 gr. mascarpone
  • 3 tablespoons vanilla flavored powdered sugar

For caramel:

  • 150 gr. sugar
  • 3 tablespoons water
  • 250 ml. whipped cream
  • 150 gr. butter
  • 1 teaspoon vanilla essence

For syrup:

For decoration:

  • 300 ml whipped cream
  • 1 banana
  • Optional & # 8211 chocolate candies with hazelnuts, caramels…

Preparation method:

1 Preheat the oven to 170 ° C and prepare two 26 cm round trays. which is lined with butter and baking paper.

2 For the countertop mix for a few minutes the soft butter left at room temperature, then add the sugar and beat together until a light frothy cream. Add the eggs one by one, stirring after each until completely incorporated, then pass the well-cooked banana and mix it in the butter cream.

3 Prepare a cup of hard espresso coffee that you leave to cool for a few minutes and add it carefully with the lemon peel prepared for an additional flavor.

4 In a separate bowl sift the flour together with the baking soda and baking powder, then lightly incorporate with a spatula in butter cream. At the end, add the finely chopped walnuts, mix well and divide the mixture obtained in the two prepared trays that are put in the preheated oven for 35-40 minutes. You can check the worktop with a toothpick and it is ready when it browns slightly and comes off the edges.


CAKE WITH CARAMEL CREAM AND PEACHES

Any special anniversary is unique and requires a long-awaited cake as the piece of resistance of the event that you will surely keep in memory for a very long time.

This is how this cake with caramel cream and peaches is prepared with a lot of passion for both my birthday and that of my friend Doina, who was born on the same day as me.

Ingredient:

  • 8 eggs
  • 8 tablespoons sugar
  • 7 tablespoons flour
  • 3 tablespoons cocoa
  • almond extract
  • 100 gr. sugar
  • 2 lg. the water
  • 200 ml. liquid cream
  • 150 gr. butter
  • 3 yolks
  • 1 sachet of vanilla sugar
  • 1 teaspoon jelly
  • 150 gr. ricotta
  • 150 ml. liquid cream
  • 150 gr. compote peaches
  • vanilla essence
  • 5 gr. gelatine

For the syrup: chocolate liqueur and compote juice

For glaze and decoration: marshmallow fondant

Sift flour and cocoa powder into a bowl.

I mix the eggs very well together with the sugar and a pinch of salt until they almost triple and I get a creamy and quite dense mixture.

I add the almond essence and the dry ingredients while mixing quite lightly with a spatula until they are completely incorporated.

I preheated the oven to 190 °. I line a cake form with butter and flour, pour the composition and put it in the oven for 30 minutes.

After the estimated time, I check its firmness and do the test with the toothpick which confirms to me every time that it is baked.

It will cool in the pan while I prepare the caramel cream.

Put the sugar in a bowl on the stove with the two tablespoons of water and let it simmer until it becomes a little copper and caramelizes evenly.

I put it aside, add the liquid cream, stirring constantly, then the yolks one by one.

I return with the pot on the stove and let the cream simmer for a few more minutes until it thickens enough.

I turn off the heat, I add the butter that I homogenize well, then I prepare the gelatin that I hydrate separately for 4-5 minutes. It's time to add another tablespoon of water and heat it in the microwave for 10 seconds until it dissolves completely.

Now I put it in the prepared cream, mix well, cover it with a plastic wrap and let it cool.


Put a teaspoon of vinegar or lemon juice in the milk and set aside for 5 minutes.
In a bowl put the dry ingredients: flour, baking powder, baking soda, sugar and cocoa and mix.
Mix the liquid ingredients: eggs, hot water, oil, milk and vanilla essence. Add to the dry ingredients and mix.

Place 20 × 30 cm cake baking paper. You can also use a round shape of 20 cm.
Pour the composition and put in the preheated oven for about 45 minutes.

Remove from oven. Allow to cool.

Beat the whipped cream with the caramelized condensed milk. If you don't find it sweet enough, you can add powdered sugar.

The cake top is cut twice.

The whipped cream is divided into three and applied on the cake on each layer.

Garnish with whipped cream to your liking.

Slice and serve.

Cake with wet top and whipped cream with caramel it is delicious!

Our products

Sweetened condensed milk 400gr 21.7.21- ..

Caramelized sweetened condensed milk 397 ..

Caramelized sweetened condensed milk with ..

OUT OF STOCK 1k sweetened condensed milk.

SOLD OUT Condensed condensed milk as ..

Only good to enjoy!

Sweetened condensed milk is one of the most commonly used methods for preserving milk, the product being very popular and appreciated in all corners of the world.

There are many recipes with condensed milk, both simple recipes for cakes and complex recipes for cakes or cream cakes.

A very sought after and delicious dish based on condensed milk is dulce de leche which, in fact, is a thick, consistent and very sweet caramel. It is found in canned form and is prepared by boiling sweetened condensed milk over low heat. Dulce de Leche it can be simply consumed or it can be added in recipes in the form of cream for cakes or cookies, topping ice cream / fruit salad, or for a different taste in rice pudding. Store in the refrigerator and consume in 2-3 days.

DeLatte offers you the following sweet and tasty options: DelatteConde, DelatteCaramelo - Dulce de Leche and DelatteCaramelo cu Cacao, ready to be enjoyed directly from the box or only good used for mousses, creams, cakes, cakes or even coffee.


Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with



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